Brunch Egg Frittata with Jalapeño Tomato Jam

Sponsored by Kroger. This easy Egg Frittata is delicious as a hearty breakfast or brunch dish and is ready to enjoy in 30 minutes with a zesty and easy Jalapeño Tomato Jam.

Kroger Brunch

Hi friends! Spring time inspires some of my favorite brunch recipes. Are you a fan of brunch? Breakfast is hands down my favorite meal of the day so when I can sleep in and eat delicious breakfast foods (hence, brunch), I am always 100% on board! So when I received an invite to join my friends Kroger for the #KrogerBrunch at El Chorro in Phoenix, of course I said yes! It was a gorgeous spread by Crafty Chica with an inspired menu by Chef Christopher and the cutest Succulent Cupcakes by Candy of Queen Bee Baker. Kroger shared their

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Easy Egg Frittata

Now I was inspired by our menu at the Kroger Brunch to whip up another delicious egg dish served up in a cast iron skillet, an easy egg frittata! I love egg frittatas because they start with a simple egg and milk combo but really you can add almost anything you want to make it your own! It’s a great way to use leftovers, from meat to veggies, so that none of your food goes to waste. And they’re easy to whip up and make an amazing heart breakfast or brunch meal.

How to Make a Frittata

For our Brunch Egg Frittata we started with Large Kroger Eggs, Kroger Colby Jack and a Kroger Frozen Pepper and Onion Blend. I love Kroger’s recipe starters for all sorts of meals; they really take the leg work out of adding goodness and flavor to your quick and easy meals!

To start out, preheat your broiler. Whisk your eggs, milk and seasonings in a medium bowl. Melt the butter in a large cast iron or oven-safe skillet over medium heat. Add the frozen vegetables and cook 4-5 minutes or until they are tender, stirring occasionally. Pour the egg mixture over vegetables in skillet. Cook over medium heat. As eggs begin to set, run a spatula around edge and lift eggs so uncooked egg mixture flows underneath. Continue cooking and lifting eggs until almost set. Sprinkle with cheese. Broil 4-5” from heat 1-2 minutes or just until top is set and cheese is melted.

Jalapeño Tomato Jam

Now to take your Brunch Frittata up a notch, serve it with Jalapeño Tomato Jam! It’s easy to make but so delicious. Simply combine your diced tomatoes, diced jalapeños, brown sugar, cumin and cider vinegar in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, 12-15 minutes or until tomatoes are very tender and sauce has thickened, stirring frequently; mash large tomato pieces with back of a spoon.

Now your Brunch Egg Frittata with Jalapeño Tomato Jam is ready to enjoy with a fresh glass of S.Pellegrino Sparkling Water!

More Brunch Recipes

Enjoy! If you’re looking for more breakfast and brunch recipe ideas, check out LetsEatBreakfast.com and delicious beverage inspiration at MyBeverageShop.com and these recipes shared by my friends:

Brunch Egg Frittata Recipe with Jalapeño Tomato Jam

This easy Brunch Egg Frittata is delicious as a hearty breakfast or brunch dish and is ready to enjoy in 30 minutes with a zesty and easy Jalapeño Tomato Jam.

Course
Breakfast

Cuisine
American

Servings6

Ingredients

8eggs

½cupmilk

½tsp.cumin

1Tbsp.butter

1package14 oz. frozen pepper and onion stir-fry mix

¾cupshredded Colby Jack cheese

Jalapeno Tomato Jam

2cans14.5 oz. each Diced Tomatoes, not drained

2Tbsp.packed brown sugar

1Tbsp.canned diced jalapeñowell drained

1Tbsp.cider vinegar

¼tsp.cumin

Instructions

Preheat broiler. Whisk eggs, milk and cumin in a medium bowl; set aside.

Melt butter in a large cast iron or oven-safe skillet over medium heat. Add frozen vegetables and cook 4-5 minutes or until vegetables are tender, stirring occasionally.

Pour egg mixture over vegetables in skillet. Cook over medium heat. As eggs set, run a spatula around edge and lift eggs so uncooked egg mixture flows underneath. Continue cooking and lifting eggs until almost set. Sprinkle with cheese.

Broil 4-5” from heat 1-2 minutes or just until top is set and cheese is melted. Cut into 6 wedges.

To make jam, combine ingredients in a large nonstick skillet; bring to a boil over medium-high heat.

Reduce heat to medium; cook, uncovered, 12-15 minutes or until tomatoes are very tender and sauce has thickened, stirring frequently; mash large tomato pieces with back of a spoon.